Simple Way to Make Favorite Home-made Itlog na maalat (chicken egg)

Home-made Itlog na maalat (chicken egg).

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, home-made itlog na maalat (chicken egg). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Home-made Itlog na maalat (chicken egg) is one of the most popular of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day. Home-made Itlog na maalat (chicken egg) is something which I've loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook home-made itlog na maalat (chicken egg) using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Home-made Itlog na maalat (chicken egg):

1. {Make ready 1 dozen of chicken eggs (chicken eggs or duck eggs whatever available on your place).
2. {Get 5 cups of water.
3. {Make ready 1 1/2 cup of salt.
4. {Get 1 tbsp of black pepper corn (pamintang buo).

Steps to make Home-made Itlog na maalat (chicken egg):

1. Wash your eggs to removed dirt and place it in a wide-mounted jar (plastic or glass) container with lid..
2. In a saucepan, put the water and bring to boil. Add the salt gradually and keep string until you reach to the point when the salt is could no longer dissolve which called supersaturated salt solution. Let it cool down and put your 1 tbsp black pepper corn..
3. One cold enough, pour your brine solution over your eggs and make sure the egg should be completely submerged with the water. (Don't be surprise with the black pepper corn floating lol).
4. Store the jar in room temperature for 21-25 days or more it depends if you like it more saltier. They say do a readiness test on the 21st day by trying to cook one egg and if you think it is salty enough for you then its good boiled it all and serve. But if you think your egg is not yet ready, leave them in the brine for 4 to 6 days more :) Notice that I placed a little label on the jar to remind me about the dates and for me to keep on track!.
5. To cook After 21 days: Instead of boiling the egg and to avoid them to have a cracking eggs, I cooked them in a streamer for about 30-35 minutes. Just make sure not to over cook it or else you'll get a black coated yolk..
6. Remind to set it to 30-35 minutes... Other than that!! the taste is perfectly good!! Best serve with lot of tomatoes and chilli!.

So that is going to wrap this up for this special food home-made itlog na maalat (chicken egg) recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!